I had to leave out the mushrooms due to a mushroom hater in the house.

Roasted Green Beans and Potatoes with Balsamic and Parmesan

1 pound fresh green beans, washed with ends snipped

4 medium sized red potatoes, washed and sliced thin

Place these two ingredients in a gallon size Zip-lock bag.

1 1/2 T. olive oil

1 T. balsamic vinegar

salt and fresh ground black pepper to taste

2 TBS finely grated Parmesan cheese (and more for sprinkling)

Preheat oven to 450 degrees F.

Wash, prep, and slice vegetables of your choice.

Put vegetables into a Zip-lock bag. Whisk together olive oil, balsamic vinegar, and Parmesan cheese. Pour balsamic mixture into bag with veggies. Shake or squeeze bag until all veggies are coated. Arrange on a large cookie sheet covered with foil and sprayed with non-stick spray. Spread out the veggies so they are not crowded on the cookie sheet. Roast for 20 to 30 minutes, starting to check for doneness after 20 minutes. You will want your veggies to be tender-crisp. Season to your taste with more salt and pepper, and then sprinkle with more Parmesan cheese if desired.

I this how easy this is! My name is Cindy and I blog over at Vegetarianmamma.com I wanted to invite you to link up your recipe and any others at our Gluten Free Fridays Recipe Link up party! It happens every Friday and we'd love to have you join us with some of your awesome recipes! It doesn't mean that you have to be a gluten free bloggers. If you have some recipes on your blog that are gluten free that counts! :) Many recipes are naturally gluten free.Thanks, Cindy :)